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Colavita Organic Extra Virgin Olive Oil -- 17 fl oz

Colavita Organic Extra Virgin Olive Oil
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Colavita Organic Extra Virgin Olive Oil -- 17 fl oz

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Colavita Organic Extra Virgin Olive Oil Description

  • First Cold Pressed
  • USDA Organic
  • Kosher

Produced by cold pressing organic olives grown and harvested without using pesticides or herbicides.


Store in a cool, dry place, out of direct light.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrient Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
Amount Per Serving% Daily Value
   Fat Calories120
Total Fat14 g21%
   Saturated Fat2 g9%
   Trans Fat0 g
   Polyunsaturated Fat1 g
   Monounsaturated Fat11 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g
Other Ingredients: Imported from Italy.
Contains oil from one or more of these countries: I-Italy, GR-Greece, E-Spain, P-Portugal, T Tunisia.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Ricotta & Black Olive Open Sandwich

Some sandwiches are meant to be open faced. Trust me, you wouldn’t want a second slice of bread to block you from enjoying the rich and creamy ricotta-black olive filling of this sandwich. It’s all topped with arugula, juicy tomato slices and a drizzle of balsamic vinegar for a creation so heavenly you’d swear each bite was your destiny.

Black Olive-Ricotta Open-Faced Sandwich with balsamic drizzle on baking sheet

Ricotta & Black Olive Open Sandwich

Serves 2 to 4


8 black Kalamata olives (can use Ponentine or Gaeta)
4, ¼-inch slices crusty whole grain ciabatta or large oval bread
1 cup loosely packed arugula
1 large or 2 small field tomatoes, sliced
1 clove garlic, halved crosswise
Sea salt, to taste
Ground black pepper, to taste
½ cup whole milk ricotta cheese
1 Tbsp. extra-virgin olive oil
2 tsp. balsamic vinegar


  1. In a broiler, on a grill or in a toaster, toast bread until well browned and very crunchy.
  2. Rub halved garlic onto one side of each slice of bread and drizzle with olive oil. Set aside on a serving plate.
  3. In a small mixing bowl, combine olives, ricotta cheese and ground black pepper.
  4. Scoop olive-cheese onto mixture onto bread. Add tomato slices and arugula. Top with a drizzle of balsamic vinegar and a sprinkle of sea salt.
  5. If desired, slice bread in half before serving.

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